A terrific pig’s ear salad. The ears were poached in water, stock, mirepoix and herbs then dried and thinly sliced. They are then coated in seasoned flour then deep fried till crispy - it’s imperative to cook in small batches and cover as they spit violently when put in the hot oil. The salad also has spinach, partially cooked broccoli, parsley, capers and vinaigrette (Dijon, white wine vinegar, salt, lemon juice and olive oil). Served along side a pig’s head pie 😀

M E / I N M Y E L E M E N T
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Yeeeaaa I've got nothing clever to caption this one with 😏; this is me, in my place of complete release, where I am able to create, take risks and allow my dishes to speak.
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📷 @joebryantnyc